Caramel Color
Frederic P. Miller, Agnes F. Vandome, John McBrewster
Caramel color or caramel coloring is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates, generally in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Caramel color is one of the oldest and most widely-used food colorings, and is found in almost every kind of industrially produced food, including: batters, beer, brown bread, buns, chocolate, cookies, cough drops, dark liquor such as brandy rum, beer and whisky, chocolate-flavored flour-based confectionery, coatings, custards, decorations, fillings and...
ISBN: 978-6-1306-4218-1
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Книга по требованию
Дата выхода: июль 2011